Mushroom Lovers Pasta | Gimme Some Oven

This Mushroom Lovers Pasta recipe is tossed with the most heavenly balsamic butter sauce, a generous handful of Parmesan, and whatever kinds of mushrooms you love most.

Have any fun plans for Valentine’s this year?

I’m going to be living vicariously through all of you Americans on Instagram tomorrow, because Valentine’s Day isn’t really celebrated here in Barcelona. Instead, they have Sant Jordi Day — a holiday here in April when everyone gives each other books and roses and celebrates the story of a princess who was rescued from being eaten by a dragon, no less! So we have that to look forward to. (Can’t wait!)

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But otherwise, tomorrow will probably just be a regular day here in Spain. I’ve got work, a haircut, and Spanish class on the agenda. Then we’ll probably settle in for a low-key date night here at home afterwards with some Netflix. And, of course, pasta and chocolate. Because no Valentine’s is complete in my book without some kind of indulgent pasta and chocolate for dessert. ♡♡♡

So to that end, I’m planning to make another round of these Dreamy Chocolate Lava Cakes and some kind of big green salad. And then for our main course, my husband has requested this pasta. We’ve been making various versions of it this past year, especially since good mushrooms are in such abundance here in Spain. And oh my goodness, it hits the spot every time.

I love it because we use twice the amount of mushrooms as pasta in the dish, which adds tons of flavor and makes it nice and hearty. (Feel free to use whatever kinds of mushrooms you love most.) But this savory sauce — simmered with rosemary, white wine, garlic, balsamic, veggie stock, crushed red pepper flakes — is absolutely divine. It’s total vegetarian comfort food. And if you’re looking for a showstopper of a dish this Valentine’s Day, we can’t recommend it enough.

So gather up all of your favorite kinds of mushrooms, and let’s make some pasta!

Mushroom Pasta Ingredients:

Alright, grocery list time. To make this Mushroom Lovers Pasta recipe, you will need:

Pasta: Just about any shape or kind of pasta will work in this dish. I used pappardelle, which we loved.

Butter: We will use half to cook the mushrooms and half for the sauce.

Fresh mushrooms: A full two pounds, please, but the types of mushrooms are totally up to you! I used a combo of baby bellas (which I thickly-sliced), shiitake (which I halved) and oyster mushrooms (which I chopped into bite-sized pieces). But any other kinds of mushrooms that you love would be delicious! Just be sure that they are similarly sized so that they will cook evenly.

Garlic: And lots of it. 😉

Balsamic vinegar: To give the sauce an extra savory kick.

Dry White wine: I love the flavor this adds. But if you prefer not to cook with wine, you can replace this with extra veggie stock (plus maybe a good squeeze of lemon juice at the end, to brighten the flavor up).

Veggie stock: For the sauce.

Fresh rosemary: Which we will simmer in the sauce.

Crushed red pepper flakes: To help bring out all of these flavors. If you would like an extra kick, feel free to sprinkle on extra crushed red pepper flakes when serving the pasta.

Parmesan: The more the merrier, if you ask me. We will stir some into the pasta itself, but then I sprinkling much more on top for serving.

Pine nuts: I love the butter flavor and crunch that pine nuts add to this dish. But feel free to omit them if you have a nut allergy. Or you could substitute chopped walnuts instead.

How To Make This Pasta:

To make this pasta, simply:

Cook the pasta. Nice and al dente, please, in a large stockpot of generously-salted water. Reserve 1 cup of the starchy hot pasta water and set it aside. Then drain the pasta. Meanwhile, as the pasta is cooking…

Make the sauce. Sauté the mushrooms in half of the butter until they are lightly browned and tender. (To get them nice and golden, be sure that your heat is high enough, and resist the urge to stir them too often.) Add the garlic and sauté for an extra minute. Then add the butter, wine, veggie stock, balsamic vinegar, rosemary, crushed red pepper flakes, and a generous pinch of salt and pepper, and stir to combine. Bring the sauce to a simmer, then let it cook until the liquid has reduced by about half. Remove and discard the rosemary sprigs (or you’re welcome to just leave them in there).

Combine everything. Then once the pasta and sauce are both ready to go, combine them with the Parmesan cheese and pine nuts, and toss the entire mixture until combined.

Season. Don’t forget to give the pasta a quick taste here, and season with extra salt, pepper and/or crushed red chili flakes if needed. Also, if you would like a saucier pasta, just add in some of that reserved starchy pasta water.

Serve warm. Garnished with the extra pine nuts, and lots and lots of Parmesan cheese. I insist. 😉

Possible Variations:

Make it creamy: We also tested a batch of this pasta with an extra 1/2 cup (or you could add more) of heavy cream. And as you could imagine, it tasted ultra-decadent and delicious.

Make it gluten-free: Just use your favorite kind of gluten-free pasta. (And of course, double-check that your other ingredients are certified GF too.

Omit the wine: I really, really love the flavor of the white wine in this sauce. But if you prefer not to cook with wine, you can substitute extra vegetable stock for the wine (maybe with a splash of lemon juice at the end).

Use different herbs: Feel free to use a few sprigs of fresh sage or thyme instead of (or in addition to) fresh rosemary. Or you can also add chopped fresh basil in with the pasta at the very end, just before serving.

Add a protein: If you would like to add some extra protein to this dish, chicken or shrimp would be delicious!

Add some greens: This recipe would also be delicious with some wilted baby spinach added in.

More Vegetarian Pasta Recipes:

Looking for more vegetarian dinner inspo? Here are a few of my faves:

Yield: 4-6 servings

Mushroom Lovers Pasta

This Mushroom Lovers Pasta recipe is tossed with the most heavenly balsamic butter sauce, a generous handful of Parmesan, and whatever kinds of mushrooms you love most.

Directions:

Cook pasta* in a large stockpot of generously-salted water al dente, according to package instructions. Reserve 1 cup of the starchy pasta water, and set it aside. Then drain the pasta.

Meanwhile, as the pasta is cooking, melt 1/4 cup (4 tablespoons) of the butter in a large sauté pan over medium-high heat. Add the mushrooms and cook, tossing every minute or so, for 3-4 minutes or until lightly browned and softened. Add the garlic and cook for 1 more minute, stirring occasionally.

Add the remaining butter, wine, veggie stock, balsamic vinegar, rosemary, crushed red pepper flakes, and a generous pinch of salt and pepper, and stir to combine. Continue cooking until the sauce reaches a simmer. Then let it continue to simmer for 5 more minutes, or until the liquid has reduced by about half. Remove and discard the rosemary sprigs (or you’re welcome to just leave them in there).

Once the pasta and sauce are both ready to go, pour the sauce into the stockpot with the cooked pasta. Add the Parmesan cheese and 1/4 cup pine nuts, and toss the entire mixture until combined. Taste and season with extra salt, pepper and/or crushed red chili flakes if needed. And if you would like a saucier pasta, just stir in some of the reserved starchy pasta water.